- 400 grams of puff pastry dough thawed all night in the refrigerator or two hours at room temperature
- 2 containers whipping cream (total 500ml)
- 250 ml Mascarpone cheese
- 1 Instant Package Vanilla Pudding (80g)
- 4 tablespoons white sugar
- For decoration: powdered sugar
Let's do it!
Preheat oven to 395 F degrees.
Place the puff pastry on a surface, with a rolling pin thinly roll and divide the pastry into equal squares. You can choose to make one large cake or mini cakes. In both options make sure to have three layers of dough.
Place the dough on a parchment paper on a baking tray, cover the dough with parchment paper and on top of it place a large baking tray (that will cover completely the dough area), this way the drought will stay flat.
Bake for 25 minutes until golden, make sure it won’t burn.
Let it cool down.
In a mixing bowl place the whipping cream, sugar and instant vanilla pudding mix in high speed until firmly whipped cream. add gently the Mascarpone cheese and lightly mix till combine.
Place on a tray the baked puff pastry. Spread evenly the whipping cream on 2/3 of the puff pastry, remember three layers for each cake, place cream on two layers and cover with the third layer.
Sprinkle with powdered sugar on top.
Keep them in the fridge.